BAKED EGGPLANT DIP RECIPES
ROASTED EGGPLANT DIP RECIPE | MARTHA STEWART
Roasting the eggplant in its skin steams the flesh, turning it soft and silky—great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
- Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.
Nutrition Facts : Calories 109 g, FatContent 10 g, FiberContent 2 g, ProteinContent 2 g
OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)
Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!
Provided by Adam and Joanne Gallagher
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield Makes approximately 6 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
- While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
- Split the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.
- Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 116, ProteinContent 4 g, CarbohydrateContent 14 g, FiberContent 6 g, SugarContent 7 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
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Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
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Reviews 4.7
Total Time 45 minutes
Category Side Dish, Vegetables, Eggplant
Calories 53.9 calories per serving
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Reviews 4.7
Total Time 45 minutes
Category Side Dish, Vegetables, Eggplant
Calories 53.9 calories per serving
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I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Appetizers
Cuisine Mediterranean
Calories 77 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Appetizers
Cuisine Mediterranean
Calories 77 calories per serving
- Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.
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From jamiegeller.com
Total Time 50 minutes
Cuisine Greek & Mediterranean
From jamiegeller.com
Total Time 50 minutes
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